Thread: Good beer / ale

I used a concentrated wort that just needed to be mixed and then add the yeast. My problem was I put too much water in to cool it then I ended up with about two gallons more than I was supposed to have. Probably next batch will be an extract and mini mash. As far as I'm concerned with the first batch I really wanted to make sure it came out clean and without infection. For the next I also want to have a stronger honey and orange flavor to it. We'll see how it goes in the next few weeks.

Ahh yes, fresh wort kits. Well, I recommend you make some more standard brews before you start going crazy Also, what's your ferment temperature? If you keep it at around 20C (68F) then you'll get a better quality beer, as when the temps go up the yeasts create more fusel alcohols and esters.

I actually didn't have a temp before I put the yeast in. I am def gonna get a real thermometer I can use to ensure the propper temps. I will more than likely go with the same extract and maybe try an additive to get a more orange flavor. Maybe add some orange peel. Would this be added during the initial boil of the wort? I'm trying to take it a small step at a time but it seems there is so much info about this that I am tryin to take it easy. Sounds like we might need to start a home brew thread!!!

If you are doing a boil, then I would recommend you add hops late in the boil- at 10 mins*. Boiling drives away a lot of the oils that give the beer hop flavour, so late additions are what put them in. I'm sure with the recent one you made, the hop profile would be mainly bittering flavours and no real flavour/aroma. If you are using orange peel, add it about 5 minutes before the end of the boil, for the same reason- the oils are volatile. In addition, when you are boiling the wort, make sure that you get a 'rolling' boil- otehrwise you won't get the desired effects of doing a boil in the first place.

*all times mentioned are minutes before flame out, not minutes into the boil.

I was introduced to an Import called McEwans IPA. Great beer then they stopped selling it in the states. Sad sad day!

I live in the Pacific Northwest, so I consider good beer a basic human right.

My favorites:

Terminator Stout (McMenamins)
Dragon's Tooth Stout (made by the Elysian Brewery in Seattle)
Cappuccino Stout (couple of versions, best one is from a Brewery in Berkely, seasonal)
Bison Chocolate Stout: A lot of companies try chocolate stouts, but bison is the only company that doesn't overdo it.
Obsidian Stout (Black Butte Brewery)
Dazed and Infused (Boulder Brewery)
Broken Halo IPA
Copperhook ale (Red Hook)
Winterhook (also Red Hook)

I like Guiness, but not the swill they sell stateside. Not sure why but the Guiness I've had in the US is too bland.

Also, nothing compliments Asian food quite like a good Asian Pilsner. Tsingtao, OB or Hite are good.

Double Bastard Ale from Stone Brewing Co., a American Strong Ale style beer: An unofficial page for Double Bastard Ale from Stone Brewing Co. in Escondido, California , United States of America

Originally Posted by artilleryo

I like Guiness, but not the swill they sell stateside. Not sure why but the Guiness I've had in the US is too bland

Guinness doesn't travel well. It ruins it. That's why it's so perfect in Ireland where it's home is.

I guess that makes sense.
As implied above, I drank a fair bit of Guinness in Europe but that was back in the late 80's. I quit drinking stouts for about 10 or 15 years, but once I started up again, I found myself wondering whether it had always tasted like this and I didn't know any better or if something had changed.

So, this has caused me to believe that the proper context for Guinness is served slightly warm (by American standards) in a pub in Ireland.

Bold Messiah by the shcmaltz brewing co, they also have a lighter beer they call genesis. Not much of a beer drinker anymore, went to germany early80s and got spoiled on real beer, 99%of stateside beer(?) is absolute crap.